Active Time

　　20 min

　　Total Time

　　20 min

Ingredients

　　3 tablespoons minced shallot

　　2 tablespoons fresh lemon juice (preferably Meyer lemon)

　　1 teaspoon red-wine vinegar, or to taste

　　1/2 teaspoon fine sea salt

　　1 small head escarole (3/4 pound), torn into bite-size pieces

　　1 small head frisée (3/4 pound), torn into bite-size pieces

　　1 small fennel bulb, quartered and thinly sliced or shaved with an adjustable-blade slicer

　　1/4 cup fine-quality extra-virgin olive oil

　　1 (1/2-pound) piece Parmigiano-Reggiano

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